Hot Chocolate Cake

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This hot chocolate sheet cake combines a moist, dark chocolate cake with a billowy, deliciously toasted meringue frosting. Throw some shaved chocolate or decorated cookies on top and this cake will be the perfect addition to your winter festivities.

Disclaimer: This post is sponsored by Ello but all words and thoughts are my own.

This hot chocolate cake is just one of those simple desserts that somehow makes cold winter days just a little cozier. It’s low maintenance, deliciously rich, and every bit as cozy as the hot drink that inspired it.

What’s to love about this cake?

• It’s in and out of the oven (and into your belly) in under an hour
• Every bit as moist as a chocolate cake should be
• That billowy meringue, though…
• Perfectly potluck-able, particularly if you snag one of Ello DuraGlass baking dishes (these babies can go from freezer to oven to table and come with a perfectly sealing lid)

How to make this hot chocolate sheet cake

First, make cookies if you plan to use them as a garnish.

While I didn’t include a recipe for the cookies I used to garnish this cake, I wanted to add them as the first step since you’ll want to have them ready to go once the cake is done and frosted.

Personally, I used made 1/3 of this chocolate gingerbread cookie recipe and decorated them with half a batch of royal icing, but you can easily used store-bought cookies if you want to save some time.

You can also garnish this cake with a chocolate drizzle, chocolate chunks or just leave it plain.

Second, make the hot chocolate sheet cake.

To make this cake, start by combining the water and semi-sweet chocolate. Microwave the mixture until the water is warm and the chocolate can be whisked smooth (about 30-40 seconds).

A quick tip: Using small chunks of chocolate, like mini chocolate chips, can help speed this process help, both in terms of melting and in terms of cooling (the water won’t have to be as hot to melt the small pieces of chocolate).

In the bowl of a stand mixer, whip the eggs until light and fluffy (1-2 minutes). Add the vegetable oil and continue whipping until just incorporated.

Repeat with the granulated sugar.

Add the dry ingredients (flour, baking cocoa, baking soda, baking powder and salt), mixing on low until just incorporated.

Finally, add the cooled water/chocolate, buttermilk and vanilla extract, and mix on low until just combined.

Pour the batter into a greased 9″x13″ dish and bake at 350F for 35-40 minutes, or until the top of the cake springs back when pressed.

A quick tip on greasing pans: My go-to pan greaser is a mixture of equal parts shortening, vegetable oil and flour. You can find all the details on making, using and storing this amazing pan release here.

Finally, make the frosting and finish the cake.

To make the frosting, whisk together the egg whites and sugar. Place the bowl over a pot of boiling water, whisking occasionally until the sugar has dissolved.

Add the vanilla and whip the meringue on high until it holds stiff peaks.

A quick word on troubleshooting meringues: For many years I avoided all things meringue like the plague, mainly because I struggled to get my meringue to reach their full, fluffy-peaked potential. Here are a few quick tips to help you avoid some of the common pitfalls I experiences:

• Start with a perfectly clean bowl: This may seem like a no-brainer but even a little bit of grease can ruin your meringue. Whatever you use, making sure it’s been thorough scrubbed with warm, soapy water.
• Don’t use plastics bowls: To the point above, it’s very hard to completely remove fats from plastic bowls and kitchen utensils, which tend to develop a greasy coating over time. Instead, use a glass, metal or ceramic bowl.
• Crack your eggs into a separate bowl: Egg yolks = fat and as we’ve established above, fats will keep your meringue from reaching it’s full potential. To avoid having a single yolk ruin the whole batch, be sure to crack and separate your eggs over a small bowl before adding the white to the rest of the batch.

Finally, spread the frosting over the top of the cake and toast with a chef’s torch. Garnish however you’d like.

This cake is best eaten the day of, but if you don’t manage that, the Ello DuraGlass dishes all come with handy lids that seal in all that baked goodness.

A few tips on making this hot chocolate sheet cake

• Buttermilk substitute: If you don’t have buttermilk on hand, you can make your own by adding 1 tablespoon of white vinegar to a scant cup of milk. Stir and let the mixture stand for 5 minutes before adding it to the batter.
• Homemade pan release: My go-to pan greaser is a mixture of equal parts shortening, vegetable oil and flour. You can find all the details on making, using and storing this amazing pan release here.
• Working ahead: This cake (unfrosted) can be stored at room temperature in an air-tight container for up to 5 days or frozen for up to a couple months.
• Browning the meringue without a torch: If you don’t have a culinary torch on hand, you can brown your meringue in the oven under the broiler. Just be sure to keep an eye on it so it doesn’t burn.
• Storage: Once this cake has been frosted, it’s best to eat it the day of. If you have any leftovers, you can store them at room temperature in an air-tight container for 2-3 days.

Like what you see? Check out Ello’s full line of bakeware including their 8″x8″ dish, 9″x13″ casserole dish and their 6 piece bake and store set!

Hot Chocolate Cake

★★★★★

5 from 10 reviews

This hot chocolate sheet cake combines a moist, dark chocolate cake with a billowy, deliciously toasted meringue frosting. Throw some shaved chocolate or decorated cookies on top and this cake will be the perfect addition to your winter festivities.

• Author: The Simple, Sweet Life
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 16 slices 1x
• Category: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

For the sheet cake:

• 1 cup water
• 2 oz semi-sweet chocolate
• 2 eggs
• 1/2 cup vegetable oil
• 2 1/4 cup granulated sugar
• 4 oz baking cocoa
• 1/2 tsp salt
• 1 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 1/4 cup all purpose flour
• 1/2 tsp vanilla extract
• 1 cup buttermilk

For the meringue frosting:

• 5 egg whites
• 1 1/4 cup granulated sugar
• 1 tsp vanilla extract

Instructions

1. Combine the water and semi-sweet chocolate. Microwave the mixture until the water is warm and the chocolate can be whisked smooth (about 30-40 seconds).
2. In the bowl of a stand mixer, whip the eggs until light and fluffy (1-2 minutes).
3. Add the vegetable oil and continue whipping until just incorporated.
4. Repeat with the granulated sugar.
5. Add the dry ingredients (flour, baking cocoa, baking soda, baking powder and salt), mixing on low until just incorporated.
6. Add the water/chocolate, buttermilk and vanilla extract, and mix on low until just combined.
7. Pour the batter into a greased 9″x13″ dish and bake at 350F for 35-40 minutes, or until the top of the cake springs back when pressed.
8. Allow the cake to cool to room temperature before frosting.
9. To make the frosting, whisk together the egg whites and sugar. Place the bowl over a pot of boiling water, whisking occasionally until the sugar has dissolved.
10. Add the vanilla and whip the meringue on high until it holds stiff peaks.
11. Spread the frosting over the top of the cake and toast with a chef’s torch.
12. Garnish with cookies or bits of chocolate.

Notes

• Buttermilk substitute: If you don’t have buttermilk on hand, you can make your own by adding 1 tablespoon of white vinegar to a scant cup of milk. Stir and let the mixture stand for 5 minutes before adding it to the batter.
• Homemade pan release: My go-to pan greaser is a mixture of equal parts shortening, vegetable oil and flour. You can find all the details on making, using and storing this amazing pan release here.
• Working ahead: This cake (unfrosted) can be stored at room temperature in an air-tight container for up to 5 days or frozen for up to a couple months.
• Browning the meringue without a torch: If you don’t have a culinary torch on hand, you can brown your meringue in the oven under the broiler. Just be sure to keep an eye on it so it doesn’t burn.
• Storage: Once this cake has been frosted, it’s best to eat it the day of. If you have any leftovers, you can store them at room temperature in an air-tight container for 2-3 days.

Chocolate cake recipe adapted from Miette

Nutrition

• Serving Size: 1 slice
• Calories: 315
• Sugar: 46.7g
• Sodium: 227mg
• Fat: 9.5g
• Saturated Fat: 2.8g
• Carbohydrates: 58.4g
• Fiber: 2.6g
• Protein: 5g
• Cholesterol: 21mg

Keywords: chocolate sheet cake, chocolate cake recipe, how to make a cake

If you liked this recipe, you might also like…

• Cherry Garcia cake
• Gingerbread cake
• Fudge sundae cake

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